Thought You Couldn't Drink Coffee Anymore?Written by Tonya Sage
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With one out of five coffee drinkers in US suffering from stomach upset, another alternative has finally become available. A patented, all natural, chemical free, high-pressure steaming process removes over 75% of acidity and irritants but leaves coffee’s aroma, flavor and caffeine intact. Made from supreme quality, organically grown Arabica coffee beans, low acid coffee can now be tolerated by most sensitive stomachs. Developed in Europe, this process greatly reduces acidic chlorogenic substances prior to roasting process so there’s few irritants produced during roasting, resulting in rich flavored, low acid coffee.
Drinking low acid coffee solves two major problems for coffee lovers with sensitive stomachs. How to enjoy their coffee everyday while preventing inevitable stomach upset and avoiding acid reducing drugs? It’s now possible to enjoy coffee throughout day, pain free, and disrupting digestion process. Deprived coffee lovers with sensitive stomachs can enjoy coffee again with high quality, low acid coffee.
Tonya Sage owns http://www.CoffeeGrand.com , an authorized distributor of Hevla low acid coffee. CoffeeGrand.com also educates their visitors and customers on various heartburn related diseases and heartburn prevention.
Dutch Oven Cooking BasicsWritten by Robin Shortt
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Now that you understand basics of using your Dutch oven you need to prepare or cure your oven before using it.
Some cast iron ovens have a protective covering which you will need to remove .
You will need to do some scrubbing with a non-abrasive scubber.
Once covering is removed, rinse and dry oven and then let it air dry.
To cure your oven, pre-heat your kitchen stove to 350 degrees. Place Dutch oven on center rack, with lid open slightly.
Allow it to heat slowly until it is too hot to handle. Apply a thin layer of salt free cooking oil with a clean cloth to Dutch oven inside and out.
Place your oven back inside stove with lid slightly open. Bake your oven for about an hour.
After baking , allow Dutch oven to cool slowly.
When it is cool enough to handle, repeat oil again same as before and bake again.
When cool enough apply a third layer of oil, but this time it is ready for use.
Preparing your Dutch oven in this way prevents rust and makes for much easier cleaning as well
To clean your oven after use, scrape it out, add warm water, without soap, and heat it in oven until water is almost boiling.
For any food that sticks a little, use a non-abrasive scrubber.
Protect your Dutch oven again by warming it in stove, applying a thin coating of oil and letting it cool. Its now ready for storage.
Val and Robin Shortt are experienced campers and own three outdoor websites For more tips like these and to register for their Free newsletter visit: Good Night Camping Equipment